Hodown in Oakland, Sunday October 13, 2024, 11:30AM

Join us for a stroll at the Coliseum Way Food Stalls, Coliseum Way and 50th in Oakland, on Sunday, October 13, 11:30AM. See this topic for a discussion about the Food Stalls.

There should be enough space for everyone who wants to participate, no attendance limit.

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Weather Underground is predicting temperatures in the low-mid 70s, so it should be a nice day for it.

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I can make it!

I’m in! Thanks for organizing this!!

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On Google Streetview, there’s a small stand of trees on the southeast corner of Coliseum Way and 50th Avenue. Let’s meet there. I will have a sign.

https://maps.app.goo.gl/FaKQWDeVV5rSimrHA

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At the 24th Street crawl last spring, I brought goolie eyes that we would stick on our clothes to identify one other. But they were not the stick-on variety. This time they are. So, if you arrive late, look around for people with googlie eye stickers.

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Planning to be there!

A great day with great food. I think about ten of us showed up. We found picnic tables right at the corner of Coliseum Way and 50th, so we set up there. Here are some photos. Down 50th:

And up Coliseum:

We started with pupusas:

Then lamb barbacoa:

I didn’t get a photo of the whole spread of dishes. I think there were 20 or so in all.

Picnic corner:

Elote:

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Sounds like you had a great time. Sorry i missed it.

Did anyone count (or get a good estimate) the number of stalls?

Probably 20, based on the photos above and adding a few more out of the picture. It was all Latino, mostly Mexican and Central American, but with one Venezuelan that we didn’t get a chance to try.

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Great day for a Hodown - big thanks to @ernie_in_berkeley for organizing. This was my first one of these, and it was universally a nice friendly group. Barbacoa, mole enchiladas, huitlacoche quesadillas, al pastor, cabeza, buche, etc. tacos, elotes, grilled chicken, pupusas - I’m sure I’m missing things. Honestly we just scratched the surface. We didn’t have menudo, quesobirria tacos, guisados, tacos al vapor - so much more to explore there.



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That was great fun; thanks, all!

I left early to finish an article I’m writing, and will plan next time to stay for the entire Hodown. I would be up for another visit to Coliseum Way and 50th.

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Does anyone else have photos? Please post them if you like.

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Great old school Showdown. Well done Ernie on putting this together. Everyone was game to try a lot of different dishes. Though we did not get to try everything, there’s definitely a lot left to try. Highlights for me were the Pipian Verde, lamb birria, quesadilla huitlacoche, nieve de garrafa de maracuya and the taco Alambra. I will try that amazing looking torta Milanese de pollo from La Poblano next time. For those who were interested, my trusty Opinel No. 9 carbon steel pocket knife and my Eat’n Tool from CRKT have been stalwart companions on many a Chowdown. Plastic “cutlery” will never get the job done well :wink:

Curtis














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Looks amazing, like an East Bay version of the old Red Hook Ballfields in NYC, where I introduced my wife to her first real taco 17 years ago. I believe we had tacos AND pupusas AND ceviche on that visit.

Pics:

Items:

Pupusas (pork, and something else)

Tacos (alhambra, al pastor, bistec, and a few other styles)

Mole enchiladas

Barbocoa lamb

Chicken pipian

Quesadilla huitlacoche

1/2 Chicken

Elote

Pineapple Tepache

Coconut lemon ice cream (not pictured)

Passionfruit ice cream (not pictured)

Everything was good. I liked the papusa, al pastor tacos, mole enchiladas, barbocoa, chicken pipian, 1/2 chicken the best.

Pineapple tepache was ok. I think I’d try something else next time.

I need to try more quesadilla huitacoche to decide what I think. Never had it before.

What exactly does alhambra mean?

What is the difference between a pipian sauce, and regular tomatillo chile verde sauce?

I want to go back and try torta milanese, and anything else that looks like something I either haven’t had before, or rarely have.

It was nice to meet everyone. The setup and interaction was good.

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Are you sure it’s not “alambre”? Foods prepared ‘alambre’ are generally skewered and grilled.

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That huitlacoche seems pretty watery. If done well, huitlacoche can have a pretty intense flavor and can be amazing.